Directions

Preheat oven to 425 degrees, brush bones with oil, and season with salt and pepper. Put bones, cut-side up, on baking sheet or in roasting pan. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. Remove from oven before marrow begins to drizzle out.

For the gremolata

Combine all ingredients and chop fine. Set aside to generously sprinkle over risotto and bones.

For the risotto

Bring stock to a low boil. Heat oil in a large pan, add onion and sauté until almost starting to brown. Add rice and stir to coat with oil; add more oil if needed. Toast rice for a minute or two. Add wine and stir, then add hot stock and bring back to a low boil, stirring as frequently as possible. Add saffron and cook until just al dente, maybe 12 minutes. Remove from heat, beat in cheese, and then gently fold in whipped cream. Spoon over roasted bones, sprinkle with gremolata, and serve with good, crusty bread.

Aftertaste

This is a rustic version of a nearly forgotten Italian classic, risotto à la Milanese. The quality and simplicity of the ingredients make the dish, not fussy techniques. That means you'll need to develop an intimate relationship with a butcher; thankfully, this can easily be accomplished at Ranch Foods Direct. You will want to prepare this for close friends and family who will not mind drinking too much and eating with their hands. Enjoy.